Effects of Limited Hydrolysis and High-Pressure Homogenization on Functional Properties of Oyster Protein Isolates
Abstract
:1. Introduction
2. Results and Discussion
2.1. Degree of Hydrolysis (DH) of OPI Hydrolysis with Different Ratios of Enzyme to Substrate (E/S)
2.2. Composition and SDS-PAGE Analysis of Protein Isolates and Hydrolysates
2.3. Protein Solubility
2.4. Particle Size Distribution and Zeta Potential
2.5. Surface Hydrophobicity
2.6. Foaming Properties
2.7. Emulsifying Properties
3. Materials and Methods
3.1. Chemical Reagents
3.2. Determination of Composition of OPI
3.3. Preparation of Protein Isolates and Hydrolysates
3.4. Determination of Degree of Hydrolysis (DH)
3.5. SDS-PAGE Analysis
3.6. Determination of Protein Solubility
3.7. Determination of Particle Size Distribution And Zeta Potential
3.8. Determination of Surface Hydrophobicity (H0)
3.9. Determination of Foaming Properties
3.10. Determination of Emulsifying Properties
3.11. Statistical Analysis
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Sample Availability: Not available. |
Samples | pH Levels | |||||||
---|---|---|---|---|---|---|---|---|
3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | |
OPI | 54.4% ± 1.3% d | 3.9% ± 0.6% a | 2.6% ± 0.6% a | 7.6% ± 1.4% a | 27.1% ± 0.7% b | 27.4% ± 1.4% b | 41.5% ± 1.3% b | 59.8% ± 0.5% c |
AT | 41.5% ± 0.8% b | 4.1% ± 0.7% a | 2.3% ± 0.5% a | 6.5% ± 1.3% a | 19.9% ± 0.8% a | 24.4% ± 1.5% b | 35.3% ± 1.1% a | 49.3% ± 0.6% a |
AT-HPH | 31.6% ± 0.8% a | 4.1% ± 1.0% a | 2.9% ± 0.9% a | 7.4% ± 1.0% a | 20.6% ± 1.1% a | 27.3% ± 1.2% a | 40.1% ± 1.1% b | 53.8% ± 0.7% b |
AT-LP | 32.6% ± 1.3% a | 11.6% ± 0.9% b | 7.7% ± 0.9% b | 7.5% ± 1.2% a | 27.4% ± 0.9% b | 30.6% ± 0.5% c | 53.6% ± 1.1% c | 73.7% ± 1.1% d |
AT-LP-HPH | 52.3% ± 1.4% c | 15.7% ± 1.1% c | 11.8% ± 1.0% c | 15.8% ± 1.9% b | 31.7% ± 1.4% c | 42.6% ± 1.3% d | 61.4% ± 1.2% d | 91.7% ± 1.0% e |
Protein Samples | H0-ANS |
---|---|
OPI | 402.08 ± 21.02 b |
AT | 469.60 ± 18.59 c |
AT-HPH | 563.04 ± 14.59 d |
AT-LP | 314.92 ± 8.64 a |
AT-LP-HPH | 335.40 ± 4.61 a |
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Yu, C.; Cha, Y.; Wu, F.; Xu, X.; Du, M. Effects of Limited Hydrolysis and High-Pressure Homogenization on Functional Properties of Oyster Protein Isolates. Molecules 2018, 23, 729. https://doi.org/10.3390/molecules23040729
Yu C, Cha Y, Wu F, Xu X, Du M. Effects of Limited Hydrolysis and High-Pressure Homogenization on Functional Properties of Oyster Protein Isolates. Molecules. 2018; 23(4):729. https://doi.org/10.3390/molecules23040729
Chicago/Turabian StyleYu, Cuiping, Yue Cha, Fan Wu, Xianbing Xu, and Ming Du. 2018. "Effects of Limited Hydrolysis and High-Pressure Homogenization on Functional Properties of Oyster Protein Isolates" Molecules 23, no. 4: 729. https://doi.org/10.3390/molecules23040729